How to Make Chakralu and Murukulu at Home

(Traditional South Indian Snacks – Step-by-Step Guide)

Chakralu and Murukulu are classic South Indian crispy snacks, especially popular in Andhra Pradesh and Telangana during festivals like Sankranti, Diwali, and weddings. Though both are deep-fried, they differ slightly in shape, ingredients, and texture. Below is a simple, authentic, and easy home-style method to prepare both snacks.

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🌀 Chakralu Recipe (Traditional Andhra Chakralu)

Ingredients

• Rice flour – 2 cups

• Urad dal flour – ¼ cup

• Butter (soft) – 2 tablespoons

• Sesame seeds – 1 tablespoon

• Cumin seeds – 1 teaspoon

• Red chili powder – 1 teaspoon (adjust to taste)

• Salt – to taste

• Water – as required

• Oil – for deep frying

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Step-by-Step Chakralu Recipe

Step 1: Prepare the Dough

1. In a mixing bowl, add rice flour and urad dal flour.

2. Add butter, sesame seeds, cumin seeds, red chili powder, and salt.

3. Mix well until the butter blends evenly with the flour.

4. Add water gradually and knead into a soft, smooth dough.

5. Cover and rest the dough for 10 minutes.

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Step 2: Shape the Chakralu

1. Take a chakralu press (mold) with star or round disc.

2. Grease the press lightly with oil.

3. Fill the dough into the press.

4. Press directly onto a greased cloth or plate in circular shapes.

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Step 3: Fry the Chakralu

1. Heat oil in a deep pan on medium flame.

2. Gently slide chakralu into hot oil.

3. Fry until golden and crispy on both sides.

4. Remove and drain excess oil.

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Tips for Crispy Chakralu

• Dough should not be too tight or too soft.

• Always fry on medium heat for even crispiness.

• Butter gives traditional flavor—do not skip it.

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🌀 Murukulu Recipe (Crispy South Indian Snack)

Ingredients

• Rice flour – 2 cups

• Urad dal flour – ¼ cup

• Butter or hot oil – 2 tablespoons

• Cumin seeds – 1 teaspoon

• Sesame seeds – 1 tablespoon

• Asafoetida (hing) – a pinch

• Salt – to taste

• Water – as required

• Oil – for deep frying

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Step-by-Step Murukulu Recipe

Step 1: Prepare the Dough

1. In a bowl, combine rice flour and urad dal flour.

2. Add butter or hot oil, cumin seeds, sesame seeds, hing, and salt.

3. Mix thoroughly.

4. Add water little by little and knead into a soft, pliable dough.

5. Cover and rest for 5–10 minutes.

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Step 2: Shape the Murukulu

1. Use a murukulu press with a single-hole or star disc.

2. Grease the press lightly.

3. Fill with dough.

4. Press murukulu directly into hot oil in spiral shapes.

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Step 3: Fry the Murukulu

1. Heat oil on medium-low flame.

2. Fry murukulu slowly until they turn crisp and light golden.

3. Stir occasionally for even frying.

4. Remove and drain excess oil.

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Tips for Perfect Murukulu

• Fry slowly for extra crunch.

• If murukulu break while pressing, add 1 teaspoon butter and mix again.

• Use fine rice flour for smooth texture.

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Storage Tips

• Cool completely before storing.

• Store in an airtight container.

• Stays fresh for 2–3 weeks.

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Difference Between Chakralu and Murukulu

Feature	Chakralu	Murukulu
Shape	Flat spiral disc	Thin spiral
Texture	Slightly thick & crunchy	Thin & extra crispy
Press Disc	Wide/star	Single-hole or star